Beef Comforting Main Italian

Shannon Bennett's smoky beef ragout and pumpkin lasagne

Name: Shannon Bennett's smoky beef ragout and pumpkin lasagne
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 6
Cuisine: /italian
Ingredients: ¼ cup (60ml) olive oil; 600g good-quality beef mince; 1 large onion, finely chopped; 6 rashers smoked streaky bacon, roughly chopped; 3 garlic cloves, crushed; 3 sprigs rosemary, leaves picked and chopped, plus extra sprigs to serve; ¾ cup (180ml) red wine; 2 cups (500ml) tomato passata; 1½ cups (375ml) beef or chicken stock; 1½ cup (200g) butternut pumpkin, skin and seeds removed, coarsely grated; ¼ cup (40g) green olives, pitted, roughly chopped; 2 cups (500g) smooth ricotta; 1/3 cup (80ml) milk; 1/3 cup (25g) parmesan, finely grated, plus extra; 300g gluten-free lasagne sheets; 1 cup (100g) mozzarella, grated; 1 ball (200g) fresh buffalo mozzarella, drained and sliced

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https://healthimprovements.info/recipes/smoky-beef-ragout-pumpkin-lasagne/8p64e3oq — Smoky beef ragout and pumpkin lasagne

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by Shannon Bennett

Chef

Apr 01, 2018

I love to make this dish a day in advance as the flavour only gets better overnight, says Shannon. Yes Chef!

¼ cup (60ml) olive oil
600g good-quality beef mince
1 large onion, finely chopped
6 rashers smoked streaky bacon, roughly chopped
3 garlic cloves, crushed
3 sprigs rosemary, leaves picked and chopped, plus extra sprigs to serve
¾ cup (180ml) red wine
2 cups (500ml) tomato passata
1½ cups (375ml) beef or chicken stock
1½ cup (200g) butternut pumpkin, skin and seeds removed, coarsely grated
¼ cup (40g) green olives, pitted, roughly chopped
2 cups (500g) smooth ricotta
1/3 cup (80ml) milk
1/3 cup (25g) parmesan, finely grated, plus extra
300g gluten-free lasagne sheets
1 cup (100g) mozzarella, grated
1 ball (200g) fresh buffalo mozzarella, drained and sliced

Method

1.

Preheat the oven to 210°C.
2.

Heat 2 tbs olive oil over a medium heat in a large heavybased saucepan. In batches, add mince and brown well for 8 minutes, breaking up larger pieces with a wooden spoon, or until excess liquid has evaporated. Remove with a slotted spoon and set aside.
3.

In the same pan, heat remaining olive oil over medium heat. Add onion, bacon, garlic and rosemary. Season. Cook for 5 minutes, stirring regularly, or until soft. Return meat to the pan, add wine and simmer for 5 minutes until reduced by half.
4.

Add passata, stock, pumpkin and olives, then stir to combine. Bring to the boil, then turn down to a simmer. Partially cover pan and simmer for 30 minutes or until sauce has thickened and flavours have developed.
5.

Meanwhile, whisk together ricotta, milk and parmesan in a bowl, season. Set aside.
6.

Grease an 8-cup (2-litre) capacity baking dish. Layer dish with lasagne sheets, sauce, ricotta mixture and grated mozzarella to make three layers. Top with slices of buffalo mozzarella. Sprinkle with extra parmesan. Cover with a lightly greased piece of foil.
7.

Bake for 45 minutes, then remove foil and cook for a further 20 minutes or until golden and beginning to crisp around edges. Scatter with extra rosemary to serve.